IKAZUCHI UDON – Kyoto - a MICHELIN Guide Restaurant
"The udon dough is rested for more than half a day before the noodles are rolled, to give them a supple springiness and soft texture. A dipping sauce redolent with kombu, dried sardines and several kinds of dried fish flakes delivers abundant umami. The Kujo Leeks and Deep-Fried Tofu in Kudzu Sauce is a bowl of pure Kyoto. The curry udon with a spicy aroma is a customer favourite. We recommend the takikomi-gohan with ginger, a dish fragrant with dashi that goes well with udon." - Michelin Inspector
